Moss Wood was destined from it's very genesis to be one of the Margaret River's great Cabernet Sauvignon. Excellence is the estate's raison d'etre, all decisions made in the vineyard or at the winery are based on the effect they will ultimately have on the wine. Experimentation in the vineyard has been matched in the vinification and Moss Wood has undergone subtle refinements from year to year. The wines are given longer skin contact time during fermentation, whilst the backbone of Cabernet is enhanced by small amounts of Cabernet Franc and Petit Verdot.

Cabernet Sauvignon, Franc and Petit Verdot are de-stemmed into small, open fermenters, seeded with a pure yeast culture and hand plunged three times daily. The temperature is controlled to a maximum of 28C and each batch is tasted twice per day for off characters, colour extraction and tannin balance. Once it becomes apparent the tannin balance is no longer improving, the batches are drained off skins and pressed, followed by a settling and racked off gross lees into barrel for malolactic. The components are racked, returned to barrel and racked again before assembling into the final wine. Treated to thirty months maturation in a combination of new and prior use French oak barriques. Alcohol 14.5%